Description
Pistachio Raspberry Crunch Cheesecake Cupcakes are a delightful fusion of creamy cheesecake, tart raspberries, and crunchy pistachios, all beautifully presented in individual servings. These cupcakes are perfect for any occasion, whether you’re celebrating a special event or simply indulging yourself. With their vibrant colors and rich flavors, they promise to be the star of your dessert table. Experience a flavor adventure in every bite!
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tbsp melted butter
- 8 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- 1/2 cup shelled pistachios (chopped)
- Powdered sugar for dusting
Instructions
- Preheat oven to 325°F (160°C) and line a cupcake pan with liners.
- Mix graham cracker crumbs and melted butter, then press into the bottom of each liner to form crusts.
- Beat cream cheese and granulated sugar until smooth. Add sour cream, eggs, and vanilla; mix until creamy.
- Gently fold in fresh raspberries, being careful not to crush them.
- Spoon the batter over the crusts and bake for 20-25 minutes until slightly set but still wobbly in the center.
- Cool completely before refrigerating for at least 4 hours or overnight.
- Dust with powdered sugar before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (63g)
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg